Roasted Vegetables with Feta Cheese
Roasted Vegetables with Feta Cheese

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted vegetables with feta cheese. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted Vegetables with Feta Cheese is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Roasted Vegetables with Feta Cheese is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook roasted vegetables with feta cheese using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Vegetables with Feta Cheese:
  1. Make ready 1 pound button mushrooms (white or crimini), quartered
  2. Take 1/2 pound asparagus, bottoms trimmed and cut into roughly 1.5" segments
  3. Prepare 1/2 pint grape or cherry tomatoes
  4. Prepare 1/2 a large sweet onion, peeled and cut into 1/4" strips vertically
  5. Make ready 1 Tablespoon olive oil
  6. Take 1-2 Tablespoons fresh lemon juice
  7. Get 1/4-1/2 teaspoon garlic powder
  8. Prepare 1/4-1/2 teaspoon salt
  9. Prepare 1/4 cup crumbled Feta cheese
  10. Prepare optional: chopped fresh herbs (basil, parsley, mint, and cilantro all work well)
Instructions to make Roasted Vegetables with Feta Cheese:
  1. PAN ROASTING METHOD: Add olive oil to a large pan (at least 12") and preheat to medium high.
  2. Lay the vegetables in a single layer in the pan, covering the entire cooking surface. Let the vegetables roast for about 5 minutes on one side before stirring them to redistribute and then roast another 5 minutes or so on the other side.
  3. Pour vegetables a large bowl, season with salt, lemon juice, and garlic powder, and toss gently to mix.
  4. Sprinkle with Feta and fresh herbs if you choose and enjoy!
  5. OVEN ROASTING METHOD: Preheat oven to 425F, toss veg with olive oil, and spread in single layer on a sheet pan. Roast for 12 to 15 minutes, then go to Step 3.

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